Pecan Pie Cheesecake

Method

1. 1

   For the Cheesecake: Adjust oven rack to middle position and preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan with cooking spray. Using aluminum foil, wrap bottom half of pan to create a waterproof seal.

2. 2

   For the Crust: In a medium bowl, stir together graham cracker crumbs, pecans, melted butter, 42 g (about 1 1/2 ounces; 3 tablespoons) brown sugar, and 1/2 teaspoon kosher salt until well combined. Firmly press mixture into bottom and 1 1/2 to 2 inches up the sides of prepared springform pan. Bake until lightly browned, about 10 minutes. Transfer springform pan to a wire rack to cool completely, about 30 minutes. Reduce oven temperature to 325°F (165°C).

3. 3

   After crust has cooled, in a large bowl with a hand mixer, or in the bowl of a stand mixer fitted with paddle attachment, beat cream cheese on medium speed until smooth, about 1 minute. Add granulated sugar and 1/2 cup (3 3/4 ounces; 107 g) brown sugar. Beat on medium-high speed until combined and smooth, about 1 minute. Add eggs, one at a time, beating on low speed until just combined after each addition, stopping to scrape sides of bowl as needed. Add sour cream, vanilla, and remaining 3/4 teaspoon kosher salt. Beat on low speed until just combined, about 1 minute, stopping to scrape down sides of bowl as needed. Set aside.

4. 4

   Pour cheesecake filling into cooled crust, gently smoothing top into an even layer using a small offset spatula or flexible rubber spatula. Set springform pan in a roasting pan. Place roasting pan in oven and fill with about 2 inches hot water.

5. 5

   Bake until the center of cheesecake jiggles slightly when shaken, about 1 1/2 hours. Turn oven off, leave oven door ajar by about 4 inches, and let cheesecake cool inside oven for 1 hour. Transfer cheesecake to wire rack and allow to cool completely, about 1 hour. Refrigerate, uncovered, until fully chilled and set, at least 6 hours or up to 24 hours.

6. 6

   For the Pecan Caramel: After cheesecake has cooled, in a medium saucepan, bring sugar, cream, melted butter, corn syrup, and 1/4 teaspoon kosher salt to a simmer over medium heat, whisking occasionally. Once simmering, stop whisking, and continue to simmer, undisturbed, over medium heat, until mixture becomes slightly darker and a candy thermometer registers 224°F (106°C), about 2 minutes. Immediately remove from heat and use a flexible rubber spatula or wooden spoon to stir in pecans until coated. Let cool to room temperature, stirring occasionally, about 30 minutes.

7. 7

   Carefully remove cheesecake from springform pan and transfer to serving plate. Spoon cooled pecan pie topping over cheesecake. Slice and serve.

Nutrition

calories

836 kcal

fatContent

69 g

fiberContent

2 g

sugarContent

37 g

sodiumContent

615 mg

proteinContent

10 g

cholesterolContent

213 mg

carbohydrateContent

48 g

saturatedFatContent

34 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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